MICHAEL BYRNE ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND HAVE ORIGINAL CERTIFICATE POSTED ON SITE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: PIC WITHOUT VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND HAVE ORIGINAL CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 PRIORITY FOUNDATION

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER HOT HOLDING TEMPERATURES - Comments: IMPROPER HOT HOLDING TEMPERATURES OF CORNDOGS IN HOT HOLDING UNIT. CORNDOGS RANGING FROM 120F-122F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $20 VALUE. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: HOT HOLDING UNIT IN USE IS UNABLE TO MAINTAIN PROPER HOT HOLDING TEMPERATURE, INTERNAL TEMPERATURE OF 115F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED, ABLE TO MAINTAIN FOODS AT 135F OR ABOVE, AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: HOT HOLDING UNIT IN USE IS UNABLE TO MAINTAIN PROPER HOT HOLDING TEMPERATURE, INTERNAL TEMPERATURE OF 115F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED, ABLE TO MAINTAIN FOODS AT 135F OR ABOVE, AND REINSPECTED BY CDPH. PRIORITY VIOLATION 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.